Whipped Ricotta Crostini with Cherry Tomatoes and Basil

I had the pleasure in teaching Alina Fridman, founder of Ladies Take The Lead and Infinity Soiree, on how to make this simple and tasty appetizer.

Makes 10-12 servings

Ingredients

1 baguette

12-15 cherry tomatoes, halved

4-5 garlic cloves, minced

1-2 cups ricotta cheese

1/2 tsp lemon juice

3-4 basil leaves, finely chopped

salt and pepper

1. Preheat the oven to 400F. Line a baking tray with parchment paper.

2. Cut the baguette into diagonal slices. Place the slices on the tray and drizzle with olive oil. Sprinkle with salt and let it toast for 5-10 minutes, or until browned.

3. In a large bowl, whisk the lemon juice with the ricotta cheese using a whisk. set aside.

4. In another bowl, combine the basil, cherry tomatoes and a drizzle of olive oil and salt. set aside.

5. Assemble the crostini by spreading a layer of the whipped ricotta on top of the baguette slices, and top it off with the tomato basil mix, and some pepper.